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Sausage Stuffing (M, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: about 12

1 tablespoon margarine
1 tablespoon oil
3 leeks, white part, chopped
1 fennel bulb, chopped
1 pound mushrooms, chopped
chicken soup (about one quart; preferably my mother's)
4 turkey sausages, casing removed, browned, processed in food processor (optional)
1/2 package fresh poultry blend (marjoram, rosemary, sage), chopped
1/2 tsp. ground poultry seasoning
10 cups bread cubes: raisin bread and challah, crusts made into crumbs
1/2 cup dried cranberries (plumped in orange juice)
1/2 bunch fresh Italian parsley, minced
salt and pepper to taste

Melt margarine and oil and sauté vegetables. When vegetables start to stick to the pan, pour in 1/2 cup chicken soup and keep cooking and stirring on moderately high heat until it evaporates. Repeat this process by adding chicken soup as it evaporates until vegetables are nicely stewed. (This method uses quite a bit of soup and concentrates the salt, so wait for very end to correct seasonings.)

Mix with remaining ingredients, adding enough chicken soup to desired consistency.

Pour into casserole dish sprayed with Pam and bake at 350°F about an hour or more. (Cover if it starts to dry out.)

Poster's Notes:
The one low-fat holdout on my Thanksgiving table was the stuffing. Use this boil down method and no one can tell the difference, particularly if you're using great chicken stock. (I use the same method for the gravy; hardly any fat.)

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A